Deluxe Apricot Raspberry Jam
This recipe was shared with us by CAA member Rebecca Staffel of Deluxe Foods, a Seattle artisanal preserves company, in honor of our third Can-A-Rama, starting ...
This recipe was shared with us by CAA member Rebecca Staffel of Deluxe Foods, a Seattle artisanal preserves company, in honor of our third Can-A-Rama, starting ...
We are honored to have this recipe from My Nepenthe: Bohemian Tales of Food, Family, and Big Sur, by Romney Steele.
We are honored to have this recipe from My Nepenthe: Bohemian Tales of Food, Family, and Big Sur, by Romney Steele.
We are thrilled that Chef Kathy Casey has shared her conserve recipe with us! Dark Cherry Almond Conserve Makes 8 half-pints
The following recipe is reprinted from Jam It, Pickle It, Cure It, by Karen Solomon.
We are thrilled that Chef Kathy Casey has shared her jam recipe with us! Peach Pineapple Ginger Jam Makes 9 half-pints.
We are thrilled that Chef Kathy Casey has shared her jam recipe with us! Strawberry Lemon Poppyseed JamMakes 14 half-pints.
We are thrilled that Chef Kathy Casey has shared her jam recipe with us!
Seattle chef Diane LaVonne incorporating pickles into her grilled tuna salad. As part of Can-It-Forward Day
Photo: Kim O'Donnel We Canvolutionaries talk a lot about how to "use up what you put up" - how to incorporate your home-preserved goodies